Pan-Seared Steak with Bordelaise Sauce
Two thick-cut ribeyes seared until golden, finished with a silky red wine and shallot sauce. Restaurant-quality in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 580
- Protein
- 48g
Ingredients
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Open the appInstructions
Step 1
Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
Step 2
Heat a 12-inch cast iron skillet over medium-high until smoking lightly, about 2 minutes.
Step 3
Sear steaks 2 minutes per side without moving—you want a deep golden crust. Transfer to a plate.
Step 4
Reduce heat to medium. Add 1 tbsp butter and shallots to the skillet; cook until fragrant, ~90 seconds.
Step 5
Pour red wine into the pan, scraping up browned bits. Add beef broth and thyme; simmer 8 minutes until reduced by half.
Step 6
Whisk in remaining 3 tbsp butter and the vinegar off heat until glossy. Remove thyme. Pour sauce over steaks and serve.
Tools you’ll need
- 12-inch cast iron skillet
- paper towels
- chef's knife
- cutting board
- plate
- whisk
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